Zucchini & Grilled Corn Salad

Ingredients: Serves 2-3 as a side

• 2 ears of fresh corn
• 2 medium zucchini
• sliced cherry tomatoes
• 1 small ripe avocado, sliced into small cubes
• 1/4 red onion, finely diced
• small handful mint, basil (or cilantro)
• 2-3 tablespoons capers
• 2-3 tablespoons pine nuts (slivered almonds, or chopped pistachios)

for the Dressing:

• 1/4 cup extra virgin olive oil (first cold pressed)
• juice of 1 lemon
• 2 tablespoons of white wine or champagne vinegar
• 1-2 tablespoons of Pon’s Apple Condiment (sweet vinegar)
• 1 garlic clove, crushed
• Salt & Pepper to taste

Instructions:

1. Heat a grill (or grill pan).  Drizzle a bit of olive oil on the corn and grill, rotating every 3-4 min to char each side (as best possible, ok if some is still raw-adds to texture).  Let cool, then slice kernel off the cobb.
2. Meanwhile, whisk your dressing ingredients together, drop the crushed garlic in whole (you’ll remove it later).
3. Use a regular vegetable peeler to peel the zucchini into long ribbon-shaped strips.  It can also be diced into small cubes, if serving a larger crowd.
4. Toss together the corn, zucchini, tomatoes, avocado, red onion, mint (basil, or cilantro), capers, and pine nuts.  Remove the garlic clove from your dressing.  Drizzle dressing over the veggies & toss.  Taste and adjust seasonings.  For best flavor, let salad sit for 15-20 minutes, before serving.

NOTES:  The salad can be made in advance and stored in the fridge for a bout a day.  (Although if storing for more than a few hours, recommend slicing zucchini into thin coin shapes-on a mandolin, instead of ribbons so it stays firm).  Also, hold off adding avocado until you’re ready to serve.